METHOD

Add the crayfish tails flesh side down and cook for a minute or two – they should turn from translucent to white and look plump but without colour.

Turn the crayfish flesh-side up and add the champagne – it should bubble up as it hits the pot. Replace the lid and steam the crayfish for a minute or two, until they are just cooked and tender.

Champagne Risotto:

Melt the butter over medium heat in a Le Creuset Signature Buffet Casserole.

Once the butter is bubbling, add the onion and turn the heat down to medium-low. Cook the onion over medium-low heat until translucent but not browned – about 15 minutes (lid off) – stirring frequently.

Add the rice and stir well to coat with butter. Keep stirring to warm through the rice – another 5 to 6 minutes.

Turn the heat up to medium-high, pour in the champagne and cook, stirring, until the champagne is almost completely cooked away.

Set a timer for 17 minutes and begin by covering the rice with a layer of chicken stock – about two ladles. Stirring frequently, allow the rice to absorb all the stock, and only once it has been absorbed, add another ladle of stock.

Keep stirring and adding ladles of stock for 17 minutes.

Once the time is up, the risotto should be al dente (firm to the bite) and there should be just enough liquid to make a thick sauce around the rice.

It is now ready to be finished. Take the risotto off the heat, add all the cold butter and beat in vigorously with a spatula spoon until it is completely incorporated. Now add the parmesan and plenty of sea salt and black pepper and beat it in vigorously.

Serve immediately topped with the cooked crayfish and some of the buttery juices.